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Lavender Lemon Vegan Cookies

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#Food

Preheat your oven to 350 degrees and get your baking pans ready by lining them with silicone baking mats, foil, or parchment paper (see notes below). Either on the stove or in the microwave, heat 1/2 cup water. Once boiling, or near boiling hot, add your lavender flowers and let it steep for a minimum of 10 minutes. It should be a deep purple color - strain the flowers when done and set aside your. . .

Preparation

2Either on the stove or in the microwave, heat 1/2 cup water. Once boiling, or near boiling hot, add your lavender flowers and let it steep for a minimum of 10 minutes. It should be a deep purple color - strain the flowers when done and set aside your lavender water.

3Measure out your coconut oil, at room temperature, and set aside. Wash your lemon and zest it into a bowl and set this aside as well.

4Sift together your dry ingredients into a bowl. If you are using a stand mixer or hand mixer, mix it up for a second to make sure it is evenly mixed together. If you are using a food processor, give it a few pulses on low speed.

5If you are wanting shortbread like cookies, add the coconut oil to your dry mixture now. If you want softer, chewier cookies then soften the coconut oil in the microwave for about 8-10 seconds first (you want it soft but NOT melted). Add this to the dry goods and mix until combined.

6Slowly, 1 tablespoon at a time, add your lavender tea to the mixture and mix between each one. The dough WILL be more crumbly than a normal sugar cookie dough recipe where it all comes together into a ball. If you want a softer cookie, use all of the lavender water but if you want a shortbread like cookie then only use 3-4 tablespoons - enough to wet the entire dough mixture but not enough to make it stick together on its own.

7Bring the dough out onto a flat surface and use your hands to press it together to form a ball. If you just want simple cookies, you can use your hands to form them into little balls and place on a baking sheet. Use the palm of your hand to flatten each a little before baking.

8If you want to roll them out and use cookie cutters to make shapes, start by dusting your clean, dry surface with a little powdered sugar. Place about half of your dough in the middle, then dust the top and your rolling device both with flour. Roll the dough to desired thickness (usually about 1/4-1/2 inch) and press into whatever shapes you want. If you don't have any cookie cutters, you can do what I did and use the top of a glass to cut out circles!

9Place your dough on a baking sheet with at least 1 inch between each. Cooking times will vary based on the thickness of your dough and what you choose to bake them on - cookies on foil will brown on the bottom and edges a lot faster than those cooked on silicone baking sheets. Start with 8 minutes and check on them every 2-3 minutes after that until they have the consistency you want. Remember that they will harden once you take them out of the oven so always cook them a few minutes LESS than what you think you will need.

10Let them cool completely. While they cool, make the frosting by combining all the ingredients together in a bowl and mixing together with a whisk or fork. Since it is made with coconut oil, it will harden over time so don' let it sit for too long before you plan to ice your cookies.

11Use a spatula, knife, or the back of a spoon to ice each cookie. You can use as little or as much icing as you want. While the frosting is still wet, sprinkle with some lavender flowers and lemon zest, if you are using. It is important to sprinkle these two on top while the frosting is still wet to help it stick better, otherwise they would fall off every time you picked up a cookie.

12Try not to eat them all in one sitting! Maybe share them with your friends if you're feeling nice enough -they go wonderfully with morning coffee or tea!